Kim is big on making it easy as possible during the week when it comes to dinners for her family. She shares one of her faves of all-time!



  • 3 tbsp.extra-virgin olive oil, divided

  • 2 lb. bone-in, skin-on chicken thighs

  • Kosher salt

  • Freshly ground black pepper

  • 1 lb. baby red potatoes, quartered

  • 2 tbsp. butter, softened

  • 5 cloves garlic, chopped

  • 2 tbsp. fresh thyme

  • Freshly chopped parsley

  • 2 tbsp. freshly grated Parmesan, plus more for serving


1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side. 

2. Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked. 

3. Garnish with Parmesan before serving.


Learn more about Kim Here

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